Mango and White Chocolate Scones

Name: Mango and White Chocolate Scones
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup heavy cream; 2 teaspoons baking powder; ¼ cup granulated sugar; ½ teaspoon salt; 1 cup white chocolate chips; 5 ounces dried sweetened mango (see notes 1 - 2 )

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Mango and white chocolate scones are sweet, rich, and slightly tangy from dried mango, which also provides a nice chewy texture to the scones. Best of all, these scones are easy to make in about 30 minutes! Instructions for substituting fresh mango also included.

mango white chocolate scones with jam and cream

Note: this post was originally published in 2019 and updated in 2021 with new photos and improved instructions, including how to substitute unsweetened dried and fresh mango.

If you are craving a sweet, delicate treat to serve with coffee or tea, these mango and white chocolate scones are it! Dried mango adds a bit of a chewy texture that I absolutely love.

But, if you have fresh mango on hand, this recipe has also been updated to include instructions for substituting fresh mango. And of course, I think mango and white chocolate is a match made in heaven, just see my recipe for Mango Trifle with white chocolate whipped cream!

These scones are also simple to make, because the dough uses only heavy cream, rather than butter or a combination of butter and heavy cream. So instead of having to work butter into the dough at just the right consistency, all you need to do is add the heavy cream to the dry ingredients and combine together! Just like that, you have a scone that’s tender, moist (but not too moist!), and ready in about 30 minutes.

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Recipe ingredients

Ingredient notes

Mango: I prefer using sweetened dried mango, but you can also use unsweetened dried mango or even fresh. I discuss these different options further in the Recipe FAQs section below!

White chocolate chips: as I mentioned above, I think mango and white chocolate goes really well together, but if white chocolate isn't your thing, feel free to substitute your favorite type of chocolate chip.

Step by step photos

1. Cut the dried mango into bite-sized pieces. I like using kitchen shears for this! This is my favorite pair from Wusthof (affiliate link). I included some more tips on cutting the dried mango in the Tips and tricks section below.

2. Soak the dried mango pieces in hot water (just from the tap is ok, it doesn't have to be boiling). Soaking helps the dried mango to soften so they are chewy, rather than tough, when you bite down on the scone.

water being poured on dried mango pieces

3. Mix together the dry ingredients in a separate bowl, then add in the chocolate chips.

white chocolate chips being poured into dry scone ingredients

4. Next, drain the mango pieces and squeeze out some of the excess moisture. You don't have to go wild and crush the pieces, just a gentle squeeze is enough. Add them to the dry ingredients.

hand squeezing moisture off of soaked mango pieces

5. Pour in the heavy cream, and stir the mixture around until the heavy cream has been evenly incorporated.

cream being poured into dry scone ingredients

6. If you need a little help to get the last bit of dry flour incorporated, you can use your hands to gently mix the dough together. Don't over-mix though!

7. When the dough is ready, it will look like this. You should have a shaggy mixture, not a perfectly smooth ball.

8. Place the dough onto parchment paper placed on a baking sheet. Shape the dough into a circle, about 8 inches in diameter. Cut the circle into 8 even wedges. I like to use a large kitchen knife for this, pressing straight down (not sawing back and forth).

9. Then, separate the wedges so they are at least 1 inch apart.

10. Bake for about 15 minutes in a 400 degree oven, or until the edges are browned and the bottoms are evenly browned, like this:

baked scone on baking sheet with hand holding scone to show bottom

Tips and tricks

How to cut dried mango

Dried mangoes are a bit tough and sticky and can be kind of hard to cut. I found that using my kitchen shears made the job a lot easier.

Just make some cuts down the long end of the mango, then snip crosswise to get perfect little squares of mango. If the shears get sticky along the way, wipe them down with a wet paper towel.

If you don’t have kitchen shears, a knife still works fine but will be a little bit slower.

Other tips and tricks

While this recipe makes a scone that is tender and soft on the inside, scones in general are supposed to be a bit crumbly and dry. So, don't be afraid if the dough seems like it won’t come together. Using your hands to lightly work the dough really helps to incorporate the last bits of flour.

Do not over-mix the dough however, or the scones will be tough. If the dough sticks together when you squeeze a bit in your hand, you are good to go. It will come together the rest of the way when you shape it into a disk.

If all else fails and your dough absolutely refuses to come together, you can always add a tiny splash more cream.

While cutting the wedges, you can dip your knife in flour if it's sticking to the dough.

Recipe FAQs

Can I use unsweetened mango for these scones?

Yes you can! I found that the scones are less sweet overall (of course), and the mango pieces have a bit more bite to them. If you are using unsweetened dried mango, you only need 4 ounces instead of 5, because the unsweetened mango is lighter than the sweetened version.

Can I use fresh mango for these scones?

Yes! Since I first published this post in 2019, I have tested this recipe using fresh mango. It works well, but the results are slightly different than using dried mango. The scone is softer, slightly more moist, and the mango flavor is more subtle.

I still prefer using dried mango because I like the more pronounced mango flavor and chewiness, but the scones are also delicious using fresh mango.

If you're going to use fresh mango, I recommend using mango that is ripe but not overly so; if the pieces are quite soft and juicy they could make the scones too moist.

Can I freeze these scones?

Yes you can freeze the scones quite well! Just allow them to cool completely and wrap them tightly in aluminum foil or plastic wrap. Then, freeze for 2 - 3 months. I like to heat them up again in a 250 degree oven, they taste almost like fresh baked!

Freezing is a good option, because otherwise the scones only taste their freshest stored at room temperature for 1 - 2 days (kept in an airtight container).

mango white chocolate scones with cream and jam being spread on top

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